4种保鲜技术在冰箱内软冷冻猪肉保鲜中的应用

为寻找能有效延长冰箱软冷冻区(-8℃)猪肉货架期的保鲜技术,比较臭氧(15ppm)、紫外线(4.87μW/cm2)、芥末提取物(AIT)、硅窗膜(联合气调包装)4种保鲜技术,并与-18℃条件下猪肉各项理化指标进行对比.实验设计了6组:对照组Ⅰ(-8℃)、对照组Ⅱ(-18℃)、臭氧组、紫外线组、AIT组和硅窗膜组;比较不同时期的软冷冻猪肉感官指标、色差值、pH值、菌落总数、汁液流失率、TVB-N值.结果表明:硅窗膜组的猪肉在15d失水严重,猪肉表现出现干裂现象;AIT组的杀菌效果最好;臭氧和紫外线技术虽然杀菌效果明显,但加速软冷冻猪肉的脂肪氧化,对猪肉的气味产生不好的影响;AIT条件下的软冷冻猪肉与-18℃条件下猪肉的气味变化基本吻合.综合考虑,AIT组好于臭氧组和紫外线组,硅窗膜组应在猪肉保水性上改进,需要进一步探索.

Application of Four Preservation Technologies to Preserve Soft Frozen Pork in Refrigerator

In order to find an effective technology to prolong the shelf life of soft frozen pork in refrigerator(-8 ℃),four preservation technologies,treatment with ozone,ultraviolet(UV) or allyl isothiocyanate(AIT) and modified atmosphere packaging(MAP) with silicone gum film,and frozen storage at-18 ℃ were compared for their effects on physicochemical properties of pork.Six experimental groups were designed as: control Ⅰ(-8 ℃),control 2Ⅱ(-18 ℃),ozone treatment,UV treatment,AIT treatment and MAP.Sensory characteristics,color difference parameters,pH,total bacterial count,juice loss rate and TVB-N were measured at different storage time-points.MAP group exhibited high levels of water loss and was dry and cracked after 15 d of storage.AIT had the best antibacterial effect on pork.Despite being effective in inhibiting microbes,ozone and UV accelerated lipid oxidation in pork and had a side effect on pork flavor.Similar changes in pork flavor were observed between AIT treatment and storage-18 ℃.Collectively,our findings demonstrate that AIT is more effective than ozone and UV for preserving pork,and MAP with silicone gum film needs improvement in terms of water-hold capacity and further exploration.